’Nduja is a flavorful, spicy fermented paste made from pork belly and Calabrian chile peppers, the source of its deep red color. The paste melds perfectly into olive oil, creating a vibrant sauce. You can find it at specialty markets and online. Note: For hearty appetites, allow 2 eggs per person.
Ingredients
- 6 tablespoons extra virgin olive oil, divided use
- 1 small onion, chopped
- 2 large red bell peppers, cored, seeded, and cut into thin strips
- 1/2 teaspoon coarse sea salt, plus more to finish
- 1 1/2 tablespoons ’nduja paste
- 4 large eggs
- Freshly ground black pepper
Directions
Step 1
Heat a 10-inch frying pan over medium-high heat. When hot, add 3 tablespoons olive oil, the onion, peppers, and salt. Slow-cook on medium until very tender, about 20 minutes.
Step 2
Center equal amounts on each of 4 plates, then return the pan to the stove; reheat if necessary. Add the ’nduja and the remaining 3 tablespoons olive oil and whisk until melded.
Step 3
Crack each egg into the pan and cook until the edges of the whites are crispy, about 3 minutes. Halfway through, spoon some of the ’nduja oil over the eggs.
Step 4
Use a spatula to center a fried egg on each plate, then drizzle on the sauce from the pan. Salt and pepper to taste.
Serves 4